Optimization of Processing Condition of Instant Rice to Lower the Glycemic Index

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dc.contributor.authorOnvara Ritudomphol
dc.contributor.authorNaphatrapi Luangsakul
dc.date.accessioned2025-07-21T06:00:52Z
dc.date.issued2018-12-11
dc.identifier.doi10.1111/1750-3841.14406
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/7976
dc.subjectInstant
dc.subjectGlycaemic index
dc.subjectDigestion
dc.subject.classificationFood composition and properties
dc.titleOptimization of Processing Condition of Instant Rice to Lower the Glycemic Index
dc.typeArticle

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